Lemon Mallobet Receita

This nostalgic Lemon Mallobet recipe, a cherished heirloom passed down through generations, is perfect for holiday gatherings! Imagine a dreamy, light-as-air dessert with a tangy lemon flavor, subtly sweet marshmallow base, and a luscious homemade sauce. This recipe, originally made by the author's great-grandmother, is a labor of love, but the result is well worth the effort. Learn how to create this stunning dessert, perfect for freezing in ice cube trays or setting in a festive bundt pan for an elegant presentation. Detailed instructions and tips ensure success, even for novice bakers. Prepare to impress your family and friends with this unique and delicious treat!

Preparo 240 min

Cozimento 1500 min

Calorias 355 kcal

Proteína 13g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Lemon Mallobet

10 ounces marshmallows
Water
1/2 cup freshly squeezed lemon juice, 1 tablespoon lemon zest
3 tablespoons granulated sugar, 1/4 cup powdered sugar
2 large egg whites
Milk
Egg Yolks
Salt
1 teaspoon vanilla extract
1/2 cup heavy cream

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Como fazer Lemon Mallobet

Melt 10 ounces of marshmallows in a double boiler over simmering water, stirring frequently until completely smooth.
Remove from heat and stir in 1/2 cup freshly squeezed lemon juice and 2 tablespoons granulated sugar. Mix well.
Refrigerate the mixture until it has fully set and become a firm gel (this may take 2-4 hours).
Gently break up the jelled mixture with a spoon or spatula until it is mostly uniform. Do not overmix.
In a separate bowl, beat 2 large egg whites with 1 tablespoon granulated sugar until stiff, glossy peaks form.
Gently fold the whipped egg whites into the jelled marshmallow mixture until just combined. Be careful not to deflate the egg whites.
Pour the mixture into a greased bundt pan or ice cube trays. For a festive look, add sprinkles or green food coloring to the bottom of the mold before pouring in the mixture.
Freeze until solid (at least 4 hours or overnight).
**For the Sauce:** In a medium bowl, whisk together 1/2 cup heavy cream, 1/4 cup powdered sugar, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
Pour the sauce mixture into a double boiler set over simmering water. Stir continuously until the sauce thickens to a pourable consistency (about 5-10 minutes).
Remove from heat, let cool slightly, and pour over the frozen Lemon Mallobet before serving.